Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
🧂 Ingredients
- 2 tablespoons olive oil
- 1 pound (about 2–3) boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup orzo pasta
- 1 ¾ cups chicken broth (low sodium preferred)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup sun-dried tomatoes, chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 cup baby spinach (optional)
- Fresh basil or parsley, chopped (for garnish)
👩🍳 Directions
- Season and Sear the Chicken
Pat chicken breasts dry and season both sides with salt, pepper, and paprika.
In a large skillet or Dutch oven, heat olive oil over medium-high heat.
Sear chicken for about 4–5 minutes per side, until golden brown. Remove and set aside. - Sauté Aromatics and Toast Orzo
Next, reduce heat to medium and add butter.
When melted, stir in minced garlic and cook for 30 seconds, just until fragrant.
Then, add the orzo and stir for 1–2 minutes to toast lightly. - Deglaze and Simmer
After that, pour in the chicken broth, scraping any browned bits from the bottom.
Stir in heavy cream, Parmesan, sun-dried tomatoes, Italian seasoning, and red pepper flakes.
Mix well, then return the chicken to the pan, nestling it into the sauce. - Cook Until Tender
Bring to a gentle simmer. Cover and cook for 10–12 minutes, stirring occasionally, until the orzo is al dente and the chicken is cooked through (internal temp 165°F / 74°C). - Add Greens and Finish
Stir in spinach until wilted (if using). Adjust seasoning to taste with salt and pepper. - Serve and Garnish
Sprinkle with extra Parmesan and fresh basil or parsley.
Serve warm and enjoy that creamy, dreamy “marry me” flavor in every bite!
As soon as the dish reaches perfection, remove it from the heat and plate promptly. Serve while warm to highlight its full depth of flavor and texture — then savor and enjoy the moment.